tomato avocado mozzarella salad

tomato avocado and mozzarella salad

This salad can be served on a bed of chopped romaine lettuce too. I used fresh mozzarella cheese because it tastes better, and kalamata olives because the salad needed something sour. Emeril Lagasse’s Simple Balsamic Vinaigrette is easy to make too, full of flavor–I do love garlic. I made one addition to the vinaigrette– a tablespoon of Dean Ornish’s Little Italian Seasoning.

Tomato Avocado Mozzarella Salad (inspired by Can’t Stay Out of the Kitchen)

Prep time: 5 minutes
Cook time: —
Servings: 2-4

Ingredients

2 ripe Italian plum tomatoes
2 ripe avocados
1/3 cup mozzarella cheese
1/4 cup pitted kalamata olives
4 tablespoons balsamic vinaigrette
Salt and pepper to taste

Preparation

Chop the tomatoes and avocados. Put them in a medium bowl. Chop the cheese into 1 inch pieces and add to the bowl. Top with olives. Pour the vinaigrette over all and gently toss. Add salt and pepper to taste

Balsamic Vinaigrette (adapted from Emeril Lagasse)

Prep time: 5 minutes
Cook time: —

Ingredients

1/4 cup balsamic vinegar
3/4 cup olive oil
1 tablespoon minced garlic
1 tablespoon Little Italian Seasoning (recipe to follow)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons brown sugar

Preparation

In a small bowl or two cup measure, add the vinegar and oil. Use a garlic press to squeeze the garlic into the bowl or measure. Add the Little Italian Seasoning, salt, pepper, and brown sugar. Whisk to emulsify the mixture. Store remainder, covered, in the refrigerator.

Little Italian (adapted from Dean Ornish)

Prep time: 5 minutes
Cook time: —

Ingredients
2 tablespoons each of:

  • dried basil
  • dried marjoram
  • dried oregano
  • ground coriander
  • dried thyme
  • dried rosemary
  • dried savory

2 tsp hot red pepper flakes
1 tsp fennel seed
1/4 tsp ground cinnamon
1/4 tsp ground allspice

Preparation

Blend all spices together and store in the refrigerator. Use it to flavor salad dressing, meat, chicken, or fish.

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